FOOD POISONING
FOODS THAT HARM
FOODS THAT HEAL
FOODS TO LIMIT
WHO’S AFFECTED
The term food poisoning applies to an illness (most often gastroenteritis, but occasionally nervous system complications) that comes from eating food with bacteria, viruses, toxins, or parasites
Contamination of foods can occur at any point of food processing or production, including harvesting, packing, transporting, and displaying food for sale
Most cases of food poisoning are caused by bacterial contamination
The microorganisms that are most often responsible are Clostridium botulinum, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella strains, and Staphylococcus aureus
Food poisoning usually causes nausea and vomiting, diarrhea, cramps, headache, and sometimes fever and prostration
Double vision and difficulty in speaking, chewing, swallowing, and breathing are symptoms of botulism, a rare but particularly grave form of food poisoning
If you see any of these symptoms in someone, call for immediate medical attention
The infection can be serious in vulnerable people, especially infants, young children, people with chronic illness (including AIDS and other immune system disorders), and the elderly
Call a doctor if someone you know in these groups exhibits symptoms
Nutrition Connection
The following recommendations can help support the body during its recovery from food poisoning: Prevent fluid depletionReplace much-needed fluids and electrolytes
Sip a mixture of apple juice and water, or weak tea
Sipping ginger ale can help to calm any surges of nausea
Chicken broth with rice is a palatable rehydration remedy; the broth replaces fluid as well as sodium and potassium, to restore the balance of electrolytes, and the rice has a binding effect on the bowel
Avoid dairy products
Dairy may worsen diarrhea
Don’t tax your digestive system
Wait until your stomach is ready to handle food
Eat bland foods when you’re ready
When you’re confident that your system has settled down, reintroduce foods such as bananas, rice, applesauce, and toast
Then try other bland foods, such as soft-cooked chicken and mashed potatoes
Avoid fresh fruits for a few days
Beyond the Diet
Once you treat the food-borne illness, it’s helpful to know how to prevent future episodesFollow these guidelines for recovery and food safety precautions: Let nature run its course
If you’re a healthy adult, your body will rid itself of the organisms that cause food poisoning through vomiting and diarrhea
Most cases will clear up without medical help
Rest
Food poisoning, along with dehydration, may cause weakness
Seek medical care if it’s serious
Very severe cases may require antibiotics
If you cannot drink fluids and have diarrhea, fluids may be given intravenously
Practice food safety when cooking
Before you cook or handle food, use hot, soapy water to wash your hands, utensils, and preparation surfaces, such as chopping boards
Keep raw foods separate from cooked foods, and be especially careful when handling meat, fish, shellfish, and poultry; foods of animal origin are most prone to contamination
Make sure raw foods don’t contaminate cooked foods in any way, or don’t let cooked foods touch surfaces with traces of raw food
Keep washing your hands throughout cooking
Cook foods thoroughly
Use a food thermometer to check that foods have cooked to a safe temperature
Cook pork and ground beef to an internal temperature of 160°F (71°C); steaks, roasts, and fish to at least 145°F (63°C); and chicken to 165°F (74°C)
Wash sponges after use
Use hot water and soap to wash sponges and dishcloths after every use
This will help prevent cross-contamination and the spread of bacteria
Keep cold foods cold and hot foods hot
If you don’t intend to eat food immediately after preparing it, refrigerate or freeze it
Never leave food for longer than 2 hours at temperatures between 45°F (7°C) and 140°F (60°C), which are ideal for bacterial growth
When defrosting food, don’t leave it out at room temperature; rather, defrost it in the refrigerator or use the microwave
Do not buy anything in or use food from dented or bulging cans
Dented cans may indicate botulism
Bulging is most likely caused by the pressure of gases produced by bacterial metabolism
When in doubt, toss it out
Discard food that smells bad or is discolored
Even tasting a little bit is risky and will not tell you if a food is unsafe
QUICK TIP:
Thermometer Know-HowImportance of well balance diet
